Brighten your table with this elegant and refreshing Peach & Burrata Salad with a Berry Twist. Perfect for warm days, this salad combines the sweetness of ripe peaches, the creaminess of burrata, and the burst of fresh berries, all balanced by the tangy richness of a balsamic glaze. Whether served as a starter or a light main, this dish is a feast for both the eyes and the palate!
Ingredients
- 2 ripe peaches, sliced
- 1 cup mixed fresh berries (strawberries, raspberries, and blueberries)
- 1 ball burrata cheese (about 4 oz)
- 4 cups arugula or mixed greens
- 1/4 cup toasted pistachios or almonds
- 2 tablespoons fresh basil leaves, torn
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic glaze
- Salt and freshly cracked black pepper, to taste
Equipment Needed
- Salad bowl or serving platter
- Small mixing bowl
- Knife and cutting board
Instructions
- Prepare the Ingredients:
- Wash and slice the peaches into thin wedges.
- Wash the berries and pat them dry. Tear the burrata into smaller pieces.
- Assemble the Salad:
- Arrange the arugula or mixed greens on a serving platter or in a large salad bowl.
- Scatter the sliced peaches and mixed berries over the greens.
- Gently place the torn burrata pieces on top.
- Toast the Nuts:
- In a dry skillet over medium heat, toast the pistachios or almonds for 2–3 minutes until lightly golden and fragrant. Let cool slightly before sprinkling over the salad.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, honey, and a pinch of salt and pepper. Drizzle over the salad.
- Add the Finishing Touches:
- Drizzle the balsamic glaze over the salad in a zigzag pattern.
- Garnish with fresh basil leaves and an extra sprinkle of cracked black pepper if desired.
- Serve:
- Serve immediately as a starter or light main course. Enjoy with crusty bread or as a side to grilled chicken or fish.
Tips for Success
- Use the ripest, freshest peaches and berries you can find for maximum flavor.
- If burrata isn’t available, substitute with fresh mozzarella or goat cheese.
- For extra depth, try a flavored balsamic glaze like fig or raspberry.
This Peach & Burrata Salad with a Berry Twist is a true celebration of summer’s bounty. With its vibrant colors, fresh flavors, and creamy textures, it’s as beautiful as it is delicious. Whether you’re hosting a summer soirée or enjoying a quiet evening on the patio, this salad is guaranteed to impress!
Summer Symphony: Peach & Burrata Salad with a Berry Twist
Celebrate summer with this Peach & Burrata Salad with a Berry Twist! Sweet peaches, creamy burrata, fresh berries, and tangy balsamic glaze come together for a vibrant and refreshing dish.
Equipment
- Salad bowl or serving platter
- Small mixing bowl
- Knife and cutting board
Ingredients
- 2 ripe peaches sliced
- 1 cup mixed fresh berries strawberries, raspberries, and blueberries
- 1 ball burrata cheese about 4 oz
- 4 cups arugula or mixed greens
- 1/4 cup toasted pistachios or almonds
- 2 tablespoons fresh basil leaves torn
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic glaze
- Salt and freshly cracked black pepper to taste
Instructions
- Prepare the Ingredients:
- Wash and slice the peaches into thin wedges.
- Wash the berries and pat them dry. Tear the burrata into smaller pieces.
- Assemble the Salad:
- Arrange the arugula or mixed greens on a serving platter or in a large salad bowl.
- Scatter the sliced peaches and mixed berries over the greens.
- Gently place the torn burrata pieces on top.
- Toast the Nuts:
- In a dry skillet over medium heat, toast the pistachios or almonds for 2–3 minutes until lightly golden and fragrant. Let cool slightly before sprinkling over the salad.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, honey, and a pinch of salt and pepper. Drizzle over the salad.
- Add the Finishing Touches:
- Drizzle the balsamic glaze over the salad in a zigzag pattern.
- Garnish with fresh basil leaves and an extra sprinkle of cracked black pepper if desired.
- Serve:
- Serve immediately as a starter or light main course. Enjoy with crusty bread or as a side to grilled chicken or fish.
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